Cream Cheese Brownie

One more posting before 2011 ends.
I am counting the hours and looking forward to a new year.

HAPPY NEW YEAR 2012!
May the new year bring fresh hopes, new ideas and good health to all my fellow bloggers, friends and visitors!



On a whim, I felt like baking something chocolatey and hence I picked this one.


Ingredients:

A
150g plain flour
40g cocoa powder
180g butter (sorry folks, I forgot this!)
200g caster sugar
2 large eggs
1 teaspoon nescafe mix with a little hot water
180g semi-sweet chocolate chips


B
1 packet cream cheese
4 tablespoons caster sugar
2 eggs


Method:

1. Sift flour and cocoa powder.

2. Melt butter and let it cool before adding eggs, nescafe and sugar. Mix well.

3. Mix in flour and cocoa well before adding in chocolate chips.

4. Pour into a lined and lightly greased tin.

5. Prepare cheese mixture by creaming cheese and sugar till well-combined.

6. Add in eggs and cream until smooth.

7. Place blotches of cheese mixture on top of the brownie mixture and make swirls with a a palette knife.

8. Bake in preheated oven 150 deg C for 40 to 50 minutes or when some crumbs sticks to the skewer. Do not overbake or it will be dry.

Didn't quite get the swirls I wanted!

Can't wait to take a bite!

Moist, melty chocolate chips!

It's chocolatey enough and not too sweet! And now to make that cup of coffee to go with it!

Early Christmas Celebrations

We had an early Christmas gathering on one Saturday because my younger daughter had to leave for Korea on the 15th for a long holiday and also I will be away for awhile and hence will not be able to have any 'makan' at home on Christmas Day.
It was simple fare - kueh pie tie, curry chicken, pasta and fried chicken. I totally forgot to capture the food on print. Anyway it wasn't much to show!

So to all my fellow bloggers, friends and visitors,

MAY YOU HAVE A BLESSED & MERRY CHRISTMAS!

Shepherd's Pie My Way

Shepherd's pie or originally known as Cottage pie uses mutton, lamb or beef as its filling.

I used chicken instead and added some veggies. This can be a one-dish meal!

Ingredients: (30cm x 23cm x 6cm overproof dish)

A (Marinate overnight)
500g meat (use mince for beef or lamb) / chicken, cubed (I used 3 chicken breast and 2 thighs)
1 tablespoon Worcestershire sauce
some black pepper
mixed herb
a little salt

B
2 large white onions, coarsely chopped
2 cloves garlic, finely chopped
4 to 5 carrots, cubed and parboiled
2 cans button mushrooms, sliced
250g frozen corn or 1 can peas
1/2 capsicum, coarsely chopped
1 can Campbell mushroom soup
1 tablespoon Worcestershire sauce
mixed herb
salt and black pepper to taste
oil

2 tablespoons flour / cornflour to thicken

1 kg yellow-fleshed potatoes (weight includes skin)
80g butter
about 125ml milk (I used low fat)
salt and pepper to taste (I used salt sparingly)
shredded cheddar cheese for topping
Parmesan cheese (optional)


1. Skin potatoes, cut to size and boil or scrub and boil whole with skin till soft enough for mashing. (I opted for the first method as I found skinning boiled potatoes harder to do. Do make sure not to use too much water.)

2. While potatoes are being cooked, prepare the other ingredients in B.

3. Mash potatoes with a masher while still hot as they are softer and easier to mash. Add butter, salt and pepper as you mash along. Gradually add milk and mix well. (Do not use a blender to mash potatoes as it will cause it to become gluey.)

4. Heat some oil in a frying pan and saute onions and garlic for a couple of minutes.

5. Add chicken and fry for 2 to 3 minutes before adding carrots, mushrooms and corn.

6. Season with black pepper, mixed herb and Worcestershire sauce. Mix well.

7. Add mushroom soup and taste-test and add salt accordingly. lastly add capsicum and stir fry a couple of times to mix.

8. Spread a thick layer of chicken and veggies in a deep dish.

9. Either pipe out or spread a layer of mashed potato on the chicken. Sprinkle cheddar cheese and bake in a preheated oven at 200 deg C for 20 to 25 minutes or till top is golden. Sprinkle parmesan cheese if preferred.

* Do not use Russet potatoes for mash as the mash does not hold well and tends to become too mushy.
* Best eaten hot or warm

Snowy

Baked

And now to tuck in!!

Chocolate Custard Buttercream

I attended a bloggers' lunch today.
It was indeed nice and heartwarming to meet acquainted fellow bloggers as well as new ones.
It was kind and generous of E to open her house for the gathering. Thanks a lot E! And sorry for not staying back to help clean up!
It was FOOD GALORE!
We were all clicking away, capturing the delicious sweets and savouries. I had a great time eating and listening to everyone sharing their baking and travelling experiences etc! (Psssst.... I am a good listener, not much of a conversationalist!) I would have enjoyed further if I hadn't got to leave early. Thanks to all the ladies and the gentleman for the wonderful and delicious grub! Yummy! Yum! Yum!



This is the filling I used for the choux pastry that I made for the bloggers' meet today.
I made a chocolate version instead of a plain vanilla custard.

Ingredients:

250ml full cream milk, set aside 2 tablespoons for mixing cornflour
120g sugar

1 tablespoon cornflour
2 eggs

2 tablespoons cocoa powder, mixed with a little hot water to a paste
60g semi-sweet chocolate chips

250g butter
1 teaspoon vanilla extract
Method:

1. Mix cornflour with 2 tablespoons milk.

2. Beat in eggs lightly to mix well before adding cocoa paste.

3. Bring remaining milk and sugar to a boil. Remove from heat and pour in cornflour mixture, stirring all the time to prevent lumps from forming.

4. Cook mixture over low heat, stirring till it starts to bubble. Remove from heat and add chocolate chips and mix well. Cool and then refrigerate.

5. Cream butter till light and fluffly. Add vanilla extract and cooled chocolate custard.

*Chocolate or vanilla custard can be used on its own as a filling.
*To make vanilla custard, omit cocoa powder and chocolate chips.

The Custard

Eclairs?

No chocolate coating?

Ondeh Ondeh

This version of ondeh ondeh is minus the sweet potato as I had missed out buying it this morning at the market.

Ingredients:

150ml water
10 pandan leaves, cut into pieces

200g glutinous rice flour
1 tablespoon tapioca flour
1/4 tespoon salt

70g gula melaka, cut up to pieces (filling)

100g grated coconut, without skin
1/4 teaspoon salt
3 pandan leaves

Method:

1. Mix grated coconut and salt and steam it with cut pandan leaves for 10 minutes. Set aside.

2. Blend pandan leaves and water. Use a muslin cloth and squeeze out pandan juice.(the darker, the better to have a natural green colouring)

3. Mix flour, salt and a little pandan juice at a time to get a pliable dough. Take 40g dough(starter dough) and flatten it. Put into boiling water to cook it. Once it floats, remove and let it cool slightly.

4. Mix starter dough with the rest of the dough and knead well. Dust with a little glutinous flour if dough is sticky.

5. Pinch a small portion of dough, roll into a ball and make a well to put in filling. Seal well to prevent leakage of filling and set aside.

6. Boil a pot of water with some pandan leaves. Remove leaves. Drop the balls of dough with filling into boiling water to cook them. Remove and coat with grated coconut.

Chocolate Cupcake Surprise

Bittersweet? You either love it or loathe it!
That's what I did on a whim!
I decided to play around with my recipe. With some tweaking, this was the result!

Ingredients:

A
115 g plain flour
115 g caster sugar ( I used 90 g)
60 g cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/4 teaspoon salt

B
1 large egg
160 ml milk
50 g butter, melted
1 teaspoon vanilla extract

C
80 ml boiling water
1 teaspoon Nescafe mixed with boiling water

Lindt chocolate balls
Some Jamaican rum
Nutella

Method:

1. Place ingredients in A and mix well. Set aside.

2. Beat egg lightly and mix with ingredients in B.

3. Pour B mixture to A and beat at medium speed for about 2 minutes.

4. Add boiling water mixed with nescafe into mixture and manually mix till combined.

5. Fill cupcake case halfway. Place chocolate ball in the centre.

6. Bake in preheated oven at 160 deg.C for 12 to 15 minutes depending on size of cupcake.

7. Cool and drizzle some rum on the top. Spread some nutella on it.

Nutella for those who loathe bittersweet!

Lindt dark chocolate balls, all melted in the centre

Steamed Fish with Chai Po

Hello there! I've been MIA for quite a while.
Probably went astray and couldn't find my way back.
Nah! Seriously, I have been procastinating! That's a 'bad' word!
Blame it on K-drama! Blame it on Plants & Zombies!
Okay! Okay! The blame's on me!


A couple of weeks ago, my dear hubby went on another fishing trip. This time he spent 4 days and 3 nights on the high seas off some Indonesian island. The weather was bad, the waves were high, the boat was rocking, getting seasick was inevitable! I was anxious for his safety especially after the recent incident off Pulau Aur.
Thank God! He returned safely with a big load of fish! Though the sea was rough, the catch was good! What price to pay for such rewards!!
As usual,we distributed the fish to relatives, friends and neighbours.
And we kept some favourites and this one ended up on the table the very next day!

The Red Grouper was Number ONE on our table, dressed in
chai po!

The crew scaling the Snappers, making it easier for me!

More Snappers!

Groupers grouping in a group! (LoL!)

Steamed Fish with Chai Po
A packet of sweet chai po (preserved white radish)
3 cloves garlic, chopped
3 to 4 chilli padi, sliced
Spring onions for garnishing
Oil

1. Saute garlic for a minute, then add in chai po and chilli and fry for 5 minutes. Set aside.

2. Prepare steamer. Once water boils, place fish in and steam for about 8 mimutes. Timing to cook fish depends on its size and thickness.

3. Once fish is done, pour chai po over and garnish. Yum!

Fin up! You're first !

Yummy Yum Yum!

Custard Cream Puffs

I made these for one of the Ladies' meetings some time ago.

I am simply in a state of inertia where blogging is concerned.

K-drama is partly to be blamed - I'm practically hooked!

I used to bake a few hundred puffs daily, usually with durian filling. I recall how I had to wake up at four in the morning just to fill up the puffs so that my hubby could deliver them to the various shops by 7a.m and how I had to rush to work after that. Those were my hectic days - that was the kind of life I had led for over 20 years! Festive seasons were the worst time where a couple of hours' sleep was a luxury! Whenever I reminisce my baking journey, the thought of it just seem to drain my energy away.

Enough of rambling!

Now to post the recipe for the choux pastry.

Choux Pastry:

240 ml water

120g butter

1/2 teaspoon salt

1/2 tablespoon caster sugar

160g plain flour, sifted

4 large eggs

Method:

1. Place water, butter, salt and sugar in a pot and bring it to a boil.

2. Lower heat and pour in flour and immediately stir with a wooden spoon to mix into a soft dough. Remove from heat and transfer to a mixing bowl.

3. Add in eggs, one at a time and use an electric mixer to beat in the eggs.

4. Fill up an icing bag with a round nozzle attached. Pipe out circular mounds on a greased tray.

5. Bake in preheated oven at 170 deg C for 15 minutes. ( Puffs must be sufficiently baked so that they will not shrink and flatten after when cooled.)

6. Once cooled, slit side of puff and spoon custard into it or fill icing bag with nozzle and pipe out any filling.

Gleaming, waiting to be baked!

See how they have puffed up!

Simple Salad

I've been away too long from blogging.

I hardly cook or bake anything new or authentic enough to be posted.

My meals are very simple and it's the usual fare. Quite boring!

I seldom bake as I'm trying to cut down on my calorie intake.

I am eating healthy and exercising quite regularly.

Since December last year, I've shed 8 kilograms!

A wonderful excuse to change my wardrobe!

My younger daughter occasionally fixes salad for her meals.

This is my share of the salad.

She shared with me how she did the hard-boiled egg.

Simply boil a small pot of water. Once the water is boiled, turn off heat and put in the egg and cover.

After 12 minutes, remove and you'll have a lovely hard-boiled egg that is not overdone!

Romaine, oak, cherry tomatoes, turkey ham, egg

and Caesar's dressing

Coffee Date Loaf

My friend, Sue emailed this recipe and a picture of the date loaf she had made a couple of weeks ago.

Since I have 2 packets of dates bought from JB recently, I thought I should give it a try.

I used sun-dried dates which are not preserved with sugar, so they are naturally sweet. These dates are usually available during the Muslim fasting month and it's the best time to buy them. At other times, the dates available would be those that are preserved with added sugar.

This date loaf is healthy, moist, soft, not-so-sweet and delicious!

This brand of dates is by far the best that I've tasted.

The dates are still attached to the branches.

Ingredients: (23cm x 13cm or 9" x 3" loaf tin)

A

1 cup chopped dates

1 teaspoon bicarbonate soda

1 cup hot water mixed with 1 heaped teaspoon nescafe

B

1 large egg

1 tablespoon butter, softened

1 and 1/2 cup Self-raising flour

1/4 cup fine sugar

1 teaspoon vanilla extract

1. Place dates in bowl and sprinkle bicarbonate soda over it and pour hot water. Set aside.

2. Mix butter, sugar, eggs, vanilla and flour and add in dates. Beat for 2 minutes at medium speed.

3. Pour into greased and lined loaf tin and bake in preheated oven at 170 deg C for 35 to 40 minutes.

4. Cool, slice and eat it on its own or spread some butter or cream cheese. Yum!

Unbelievably soft and moist!

Prawns in Coconut Milk

This is one of my MIL's recipes. She learnt cooking from her MIL who hailed from one of the Batak tribes in Sumatra. Hence my FIL is a descendant of the Bataks. Hmmm.... interesting!

I used to cook this quite frequently before. I had actually forgotten about it until my hubby's friend gave us some freshwater blue prawns. Some of them were really huge and had very long 'pincers'.

Since freshwater prawns are not as 'sweet-tasting' as saltwater ones, I thought that it would be better cooked in spices. So what better way to cook them was in "Udang masak Lemak" as my MIL would term it!

They sure have long nasty-looking pincers!

Ingredients:

Large prawns, about 10 or more

To be ground together:

14 candlenuts (buah keras)

2 medium-sized onions

5 or more fresh red chilli

4 chilli padi

1 thumb-sized turmeric (kunyit)

1 pce 6cm-lemon grass (serai), sliced

30g belachan

3 medium potatoes, cubed to preferred size

1 litre water

1 fresh coconut milk (obtain 250ml 'first' milk & 1 litre 'second' milk

Oil

2 pces 10-cm lemon grass, bruised

Kaffir lime leaves (optional)

Salt to taste

1. Heat enough oil and saute ground spices bruise lemon grass till fragrant.

2. Add 'second' coconut milk and potatoes. Add salt and cook till potatoes are soft. Remove from pot.

3. Add prawns and 'first' coconut milk and bring to boil until prawns have just curled up nicely.

Turn off heat and serve with rice.

Not so nasty but tasty!

Check out the bulbous head!

Moist n Soft Chocolate Cake

This is a very easy-to-bake chocolate cake. It takes about 10 minutes to prepare and bakes in about 12 minutes in cupcake cases. In total, it took me about half an hour to produce 16 cupcakes from half of the recipe!

Ingredients:

A

1 3/4 cups plain flour

2 cups caster sugar

3/4 cup cocoa (use good cocoa for a good chocolatey flavour)

1 1/2 teaspoons baking powder

1 1/2 teaspoons bicarbonate soda

1 teaspoon salt

B

3 medium-sized eggs

1 cup UHT milk or chocolate milk

1/2 cup oil (I used canola oil)

2 teaspoons vanilla extract

C

1 cup boiling water

2 1/2 teaspoons Nescafe, dissolved in boiling water

Method:

1. Place all dry ingredients A in mixer and mix well to combine.

2. Mix all liquids in B before adding to A. Beat at high speed for 2 minutes.

3. Remove and stir in boiling water pre-mixed with Nescafe by hand. The consistency of the mixture is not thick but runny.

4. Fill cupcake cases 3/4 full and bake in preheated oven at 160 deg for 12 minutes.

This recipe bakes about 30 to 32 cupcakes or 2-layered 9-inch round tins for frosting.

The cake would go well with some chocolate ganache or frosting.

Steamed Yam Cake

Another one for the ladies' meet.

Ingredients:

300g yam, cubed

250g rice flour

1 tablespoon tapioca flour

1 litre water

3 pieces dried mushrooms, soaked and sliced

100g chicken meat, chopped

40g dried prawns, soaked and chopped coarsely

60g shallots, sliced

2 tablespoons oil

salt, sugar to taste

For garnishing:

sliced red chilli

fried shallots

spring onions

coriander leaves

1. Mix 500ml water with rice flour and tapioca flour and set aside.

2. Heat oil and saute shallots till fragrant and add in chicken, dried prawns, mushrooms and stir fry for a while.

3. Add yam cubes and water. Cover to cook yam till slightly soft. Add seasoning to taste.

4. Stir flour mixture and add to yam and stir immediately to mix well as it thickens.

5. Pour into a greased 18-cm tin and steam for about 45 minutes.

6. Cool before removing from tin. Garnish and serve with chilli sauce.

Stir-frying before the flour mixture

All garnished and waiting....

Dressed up by my daughter!

Pan-Fried Carrot Cake

I have been procrastinating again! This was done weeks ago. That's how lazy I've become! ;p

It was a winner with my friends.

There were 24 of them.

They enjoyed it.

And I am happeeee!

Ingredients: (for an 8-inch / 20-cm cake tin)

1 1/2 kg shredded radish, drain juice and set aside

225g rice flour

40g corn flour

2 cups water (include radish juice, water for soaking mushroom and scallop)

2 pieces Chinese sausages, chopped

6 to 8 pieces dried mushrooms, washed, soaked, drained and chopped

3 pieces dried scallops, rinsed, soaked, drained and chopped

40g dried shrimps, washed, soaked, drained and chopped

3 shallots, sliced

1/2 chicken stock cube

pepper to taste

sugar to taste

1. Heat some oil in a pan and saute shallots till fragrant.

2. Add in sausage, scallop, dried shrimps and mushrooms and fry till well mixed.

3. Season with chicken stock cube , sugar and pepper.

4. Add in radish and mix well with ingredients. Taste to add more seasoning if required.

5. Mix water and 2 types of flour, strain to get rid of lumps.

6. Once radish is partially cooked, slowly pour in the flour mixture and mix quickly

to prevent lumping. Mix well and turn off heat. Radish mixture should be thick.

7. Pour into lightly greased cake tin and pat the surface to level it.

8. Steam for 40 to 50 minutes. Let it cool completely before cutting.

9. Sliced to desired thickness and pan fry.

All 'steamed up'!

Sliced and Pan-fried!

Hmmm.... Missing the chilli sauce!

Steamed Gula Melaka Cake with Intih

Another lot of cupcakes I made for the Ladies' Meet.

It's the usual steamed gula melaka cake (steamed palm sugar cake) which I had done before, but these are with coconut filling (intih)

I cooked some freshly grated coconut in melted gula melaka and pandan leaves till it thickened.

The recipe for the cake is the same as the steamed palm sugar cupcakes posted previously, so I shan't repeat it.

Chicken Pie & I AM BACK!!!

I have been MIA for about seven weeks. I had been down with a very bad flu when I returned from Cambodia which took me about two weeks to recover.

Though I have been cooking and baking, I am just too lazy to post about it. My daughter even commented on the absence of my postings. Apart from that, I have been busy six days a week. My nights are devoted to watching Korean dramas by the episodes. You know how it is like when the episode ends with suspense and it makes you want to continue watching. Ahem! Precisely that's what I have been doing - watching 3 to 4 episodes in a row. You can imagine the time I go to bed, it would be the next day!!! Bad! Bad! Bad! Now I have developed 'panda eyes'!! LoL!

Enough of my ramblings!

I baked these for a ladies' meet last Saturday. It's not the usual shape for a chicken pie. It was a short cut and I don't waste any pastry if I had cut them round. It doesn't matter what shape a pie takes as long as it tastes good.

Puff Pastry

150g plain flour

40g butter

1 egg yolk

30 ml water

a pinch of salt

60g pastry margarine, shredded

1 egg yolk, for glazing the top

1 egg white, for sealing the edges

1. Mix flour and butter with finger tips till it resembles breadcrumbs.

2. Mix egg yolk, salt and water together and pour into flour and mix to form a dough.

3. Roll out dough on floured board or pastry mat into a rectangle shape.

4. Place pastry margarine evenly on two-thirds of dough and fold the one-third dough without the margarine over and then the other with the margarine over.

5. Fold into two and roll into a rectangle and repeat the three folds two times.

6. Then roll out dough to desired thickness and cut into small rectangles or use a round cutter.

7. Egg-wash the pastry with egg white, put filling and fold over and seal the edges. (Egg white acts as glue to seal the edges.) Crimp edge with a fork.

8. Glaze top of pies, prick a couple of holes and bake in preheated oven 170 deg C for 25 to 30 minutes.

A Wokful of Chicken and Mixed Veggies

Fresh from the oven!

Now for a cuppa tea!

I'm Back

Back from Cambodia

Was a humbling experience

Glad to be home

Unfortunately caught the flu bug

Feeling groggy posting this!

So much to read and catch up

All the wonderful postings I've missed

Will return when I'm well!

Just posting some pictures of what I cook for lunch. I'm off to C'bodia.

Stir-fried Bean Sprouts and Bean Cake

Sting Ray in Salted Vegetables

Potato and Minced Meat

Fried Mee Sua

Curry Fish

Mango Jelly

I had three mangoes sitting in the fridge for almost a week. They were over-ripe and wouldn't taste good eaten on their own. I had a choice of making it into juice or jelly.

I decided on the latter as my hubby would appreciate the jelly more than a drink.

The Recipe:

1 packet mango jelly powder (already sweetened)

1 packet plain agar agar powder (unsweetened)

750 ml water

200 ml low fat milk

sugar to taste (depends on how sweet the mangoes are) I used about 4 tablespoons.

3 large mangoes, pureed

1. Dissolve agar agar powder in 250 ml water and set aside.

2. Boil remaining 500 ml water in a pot. Once water starts to boil, pour in mango jelly powder and stir.

3. Add in the agar agar mixture and milk. Once well combined, add in the pureed mango.

4. Add sugar to taste and continue stirring until it begins to boil. Remove pot and pour jelly mixture into a mould. Let it cool before refrigerating.

This was dessert after dinner!

Blog Awards

This is my first time receiving an award, correction two awards. Just fancy that! It's great!

Compared to all the wonderful blogs I've been visiting, mine is a simple one!

I'm not so computer-literate and don't know how to come up with fancy designs or lovely pictures that I have seen on so many blogs. How I do admire their photography and lovely layouts!

My very first award from Jean of Noms I Must @ http://needmorenoms.blogspot.com

Thanks Jean!

Zoe of http://bakeforhappykids.blogspot.com also presented the above award plus the one below. Thanks Zoe for both the awards.

Pancakes for Breakfast

My two older grandsons come over every Friday after school for a stay-over.

Their dinner request is simple with little fuss and it's their all-time favourite. They have named the dish, 'Grandma's noodles' which I would prepare when I don't have a ladies' meeting.

For breakfast, I will always try to give them something different whenever they are here. Their breakfast would sometimes be pau, siew mai, bread with nutella spread, chocolate cupcakes, chocolate chip cupcakes, hotdog buns, bread with pork floss or chocolate cake, etc.

My grandsons love anything chocolate, so I decided to make chocolate chip pancakes.

The recipe is from Edith of Precious Moments which I bookmarked some time ago.

I made some changes which is indicated in brackets.

The Recipe:

A

200 g plain flour

33 g cake flour

2 1/4 teaspoons baking powder

a large pinch of salt (used 1/2 teaspoon fine salt)

B

2 large eggs

54 g butter,melted (used 50 ml olive oil)

1 1/4 teaspoon vanilla extract (used 1 1/2 teaspoon)

1 1/2 cup milk (used low fat milk)

(used 2 tablespoons caster sugar)

3/4 cup chocolate chips (used 120 g mini chocolate chips and 150 g raisins and cranberries)

a little melted butter for greasing pan

1. Sift all dry ingredients in A together in a mixing bowl.

2. Whisk eggs and sugar till frothy. Pour in vanilla, milk and oil and continue whisking till combined.

3. Make a well in the flour and pour in the egg mixture in three parts. Mix well after each addition.

4. Divide batter into two. Add chocolate chips in one and mixed fruits in the other.

5. Heat a frying pan, preferably a non-stick one and very lightly grease with a little melted butter.

6. Scoop a portion to preference into the pan over medium low heat. When some bubbles appear, turn over the pancake to cook the other side for 30 to 40 seconds.

Serve warm with maple syrup or without. It tastes good even when it's cool.

With chocolate chips - for my grandsons who enjoyed it.

With raisins and cranberries - for my hub and me, we enjoyed it